Cuisinart ICE-30BCC Specifications download pdf (Page 11)

Spicy London Broil

This dry rub has bold, spicy flavors – not overbearing, but also not for the

fainthearted. If you prefer milder flavors, cut back on the cayenne just a bit.

Makes 4 to 6 servings

1-1/2 teaspoons ground cumin

1-1/2 teaspoons sugar

1-1/2 teaspoons kosher salt

1-1/4 teaspoons thyme

1 teaspoon freshly ground black pepper

1/4 - 1/2 teaspoon cayenne

1-1/2 pounds top round London Broil cut, about 1-1/4 inches thick

At least 1 hour before broiling, and up to a day ahead (the flavors will become

more intense), combine the cumin, sugar, salt, thyme, pepper and cayenne

in the Cuisinart

Mini-Prep

or Mini-Prep

Plus or blender and process for

15 – 20 seconds to blend the spices together. Rub the spice mixture evenly

on the meat. Place on a nonmetallic plate, cover with plastic wrap and

refrigerate until 20 minutes before cooking.

Place the rack in position “B” and preheat the Cuisinart

Classic Toaster Oven

Broiler on the broil setting for 10 minutes. Put 1/4 cup of water in the bottom of

the broiler pan; place the drip tray in the broiling pan so that the meat will be

about 1 inch from the upper element. Lightly spray the rack with cooking spray.

Arrange the meat on the broiler rack. Broil with the door ajar for 8 to 10 min-

utes. Turn the London Broil and broil for 8 to 10 minutes on the other side,

until meat is done to desired taste. Test for appropriate doneness with an

instant read thermometer. (120 – 125° F = Rare; 125 – 140° F = Med. Rare;

140 – 155° F = Med.; 160° + = Well-done). Let stand for 10 minutes before

carving to allow the juices to set – the meat will continue to cook during this

time. After the meat has rested, slice very thinly and serve.

Nutritional information per serving (based on 6 servings):

Calories 186 (40% from fat) • carbo. 155g • pro. 25g • fat 8g

sat. fat 3g • chol. 69mg • sod. 519mg • fiber 0g

Mushroom Meat Loaf

This meatloaf makes out-of-this-world sandwiches the next day

(if there are any leftovers!).

Makes 6 servings (12 slices)

1/2 tablespoon extra virgin olive oil

4 ounces mushrooms, sliced or chopped

1 large celery stalk, chopped

1 medium onion, chopped

1 clove garlic, chopped

1 teaspoon thyme

2 slices firm white bread (such as Pepperidge Farm or Arnold), torn into pieces

1/2 cup milk (may use whole, 2%, 1% or nonfat milk)

1 large egg or 2 large egg whites

3/4 pound ground veal *

3/4 pound lean ground pork *

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Place the rack in position “A” and preheat the Cuisinart

Classic Toaster Oven

Broiler to 350° F. Lightly coat a loaf pan 8 x 4 x 2 1/2 inches (6 cup) with

cooking spray. Heat the oil in a 10-inch skillet over medium heat. Add the

mushrooms, celery and onion and cook until tender, 4 to 5 minutes. Add the

thyme; cook for 1 minute. Remove from the heat; transfer to a shallow bowl

and let cool.

Place the torn bread in a large bowl. Stir in the milk and egg; let sit for

2 – 3 minutes. Add the cooled cooked vegetable mixture, the ground meat,

salt and pepper; mix well to combine. Pack mixture into the prepared loaf pan.

Bake for 1-1/4 hours. Internal temperature should be 160° F. Allow the meat

loaf to rest in the pan for 10 minutes. Drain, turn the loaf out of the pan and

slice to serve.

* For very lean ground veal and pork, choose lean boneless veal and pork

chops from the meat case, then ask the butcher to grind them, or cut into

cubes and use the Cuisinart

food processor fitted with the metal blade

(see instruction book for detailed instructions on “grinding” meat).

Nutritional information per serving (2 slices; made with lowfat milk):

Calories 298 (57% from fat) • carbo. 8g • prot. 24g • fat 180g

sat.fat 7g • chol. 125g • sod. 476g • fiber 1g

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Cuisinart ICE-30BCC Specifications Page 11

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